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Roasted tomato & yogurt flatbread

Roasted tomato & yogurt flatbread


A drizzle of oil and a few minutes in the oven gives tomatoes an intense flavour boost. Give it a go in this easy, vibrant flatbread recipe

  • Feeds 2 Feeds 2
  • Ready in 25 minutes

Each serving contains

  • Energy
    2037kj 486kcal
  • Fat
    Med 24%
  • Saturates
    Low 22%
  • Sugar
    Low 14%
  • Salt
    Med 25%

% of adult’s reference intake | Carbohydrates per serving : 63g

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  • 225g Co-op Irresistible vine ripened cherry tomatoes
  • 3 thyme sprigs
  • 1 tbsp Co-op extra virgin olive oil
  • 245g Co-op garlic & herb flatbread
  • 1 tbsp chopped flat leaf parsley Small handful basil, torn
  • 150g Co-op 0% fat Greek style natural yogurt
  • 80g Co-op baby leaf salad
  • 1 spring onion, thinly sliced


Preheat the oven to 220°C/fan 200°C/gas 7 Put the tomatoes and thyme onto a baking tray and drizzle with half the oil Roast for 10 mins, until just bursting Meanwhile, cook the flatbread according to the pack instructions, then leave to cool for 5 mins Stir the parsley and basil into the yogurt and spread over the cooled flatbread Top with the tomatoes, a few salad leaves and the spring onion Season with black pepper and drizzle with the remaining oil, then cut in half and serve with the rest of the salad

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